| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method envisages preparation of recipe components, cutting scorzonera, drying it in microwave field till residual humidity about 20 %, at microwave field power providing warming within scorzonera bits up to temperature 80-90 °C during at least 1 hour, frying, crushing, and mashing together with dry bread kvass and hot water, and three-time digestion and separation of liquid phase from thick in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with combined starter of kvass yeast M and S-2 Strains, and lactic bacteria 11 and 13 Strains, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method reduces process time and increases foam stability of end product.1 cl |
